Charcoal Grills - In the market!

irishaz

And It doesn't make you a moron to not own a bge - different strokes man. But you would have to do a lot of work to find a legitimate "con" (other than price) regarding the bge. When you realize that it is the last grill you will ever own - the price con goes out the window. Eggheads are a rare opinionated breed - for good reason. If it's not for you - I don't think Wes, me or anyone else is going to lose sleep over it. Good luck with your search - it's the journey that makes it fun.

marvda1

try this one at academy sports for $299 and if you want the smoker version that adds a smoke box it will be an extra $200.

http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27641_-1?Ntt=Old+Country+BBQ+Pits&Ntk=All
here's one from a master builder.
http://www.jambopits.com/directions.html

marvda1

also out of texas.
http://www.bbqpits.com/
of course you pay for shipping but they will outlast you.
i just gave a way a small oklahoma joe grill that weighed about 100 lbs. and i had it for 30+ years. at the time i bought it from sams it had a lifetime warranty but they were bought out by new brunsfel and quality started to slip like bolted on firebox instead of welded on and thinner steel.

fossy

Jstas , please forgive my post , as it's off your intended subject matter

All you eggheads checkout .... http://www.nakedwhiz.com/ceramic.htm

Lots of info & receipes ..... I have enjoyed mine 4 years running..

Sherardp

Can someone with a BGE give me an invite over while I'm back stateside this yr. I'm not knocking your claims by far, but it sure does sound like good food coming off those things. I have never seen one up close and personal, so I really don't know much about them. Just want the experience, shipping would probably ruin the deal in purchasing my own anyway.

treitz3

I'd be glad to cook a fine meal for you on one, Sir.

Sherardp

treitz3 wrote: »

I'd be glad to cook a fine meal for you on one, Sir.

My man!! In all the yrs I fly into Charlotte we have yet to connect Treitz, more than likely due to conflicting schedules. We'll have to make it happen, I'll gladly pay for all the food bro and drink.

amulford

I went through all the links posted in this thread and not a single side-by-side was bragging about its high heat capabilities. Do they exist, maybe. I'd love to check out a side-by-side that can do 1000 degrees indirectly, or directly for that matter. If bubba's side-by-side can't do 500 degrees, much less a "cool" grand, then I'm not buying any argument you can possibly make about equal capabilities. I even searched the Horizon website for the word "high," "sear," "steak" and nothing came up.

You would want a hybrid. Then you'd get the best of both worlds.

My grill is gas with a smoker drawer and back infrared rotisserie burner. I won't do a charcoal grill...

Joe08867

faster100 wrote: »

i know its not ultra expensive or a BGE but it mimics the classic backyard smoker you had a link to, and I had the original version of this one, (much thicker metal) for 13 years and thought i needed a new one (this one) and have had it outside with a cover for 3 years and zero rust.. course i also live in florida. http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698

But i do some long smokes, some regular BBQ stuff and it works great.. even being thinner metal than the original its held up fine. FWIW YMMV

you dont need name brands or to spend a grand to get good quality and seems you already realize that from your replies..

and its 1280 square inches total 670 primary cooking area

Jstas wrote: »

That's the New Braunfels smoker my dad has. Char Broil bought them and did away with the New Braunfels name. When they bought them, about 3 years ago now apparently, they were selling old New Braunfels stock as Char Broil but it was the old, beefy, New Braunfels designed and built units. My dad has the same one and it's quite old as I stated and still running like a champ. He paid $400 for his when he got it. The new Char Broil ones are the same design but thinner gauge metal. I have no experience with the newer stuff and the $150 price tag makes me leery when the previous version were so much more.

But that's the one I wanted but can't get anymore. So if you have one that was a New Braunfels designed and built, hold on to it. It's a stellar piece of equipment.

faster100 wrote: »

yep you are correct on the original name and thickness, unfortunatly i gave the old one away thinking the new one was the same. not checking first was my mistake. We were moving 3 years ago and getting rid of old stuff and got new grills, patio stuff for the new place. Thanks for reminding me how good the old style was.:biggrin:. well your right, i was kinda dissapointed at first at the thinness. But like i said no rust in 3 years with a nice cover i bought was worth the 158 i paid at the time.

My neighbor has this Walmart one and loves it. Had it for a few years now. No rust not problems at all. This will probably be my next grill as I only use charcoal.

The BGE is ok but the large Weber charcoal grill works almost the same.

Jstas

I-SIG wrote: »

I even searched the Horizon website for the word "high," "sear," "steak" and nothing came up.

Wes

It's a smoker, champ. A BGE is not a smoker. Maybe it can do smoking but it's not a smoker. It's a nice compromise between a grill and a smoker but that's about it. The more and more I read about BGE's from owners of BGE's, I get the feeling that you guys are like Mac guys and see no flaws with your equipment even though there are flaws.

A smoker does not need to "sear" nor does it need to reach "high heat". That is the antithesis of a smoker. A grill on the other hand, that can be screaming hot and something with a 1/4" thick wall of steel could easily hit 1,000 degrees all day long. Believe me, I know, my brother is a blacksmith. I've seen what it takes to get steel hot and 1,000 degrees is nothing since his brick forge regularly hits 2300 degrees or more to melt steel to a malleable point..

Then again, I have never found a need to cook anything at 1,000 degrees.

I'm done talking about BGE's. I've decided it's off the table completely for the singular fact that I do not want to be grouped in to the demographic of "BGE Owner". It's left a bad taste in my mouth.

I should have listened to my gut and not said anything. You people will argue and get petty about arguing and getting petty.

Maybe I'll do like Antny said and build my own. I'm done with my own thread. You all have your BGEMLA meeting and have fun with it.

Lil'Abbey

Not that least bit surprised at how this thread ended.

amulford

You just let me know. Come down and we'll toss back a couple of brews and brainstorm. Make up a couple sketches and get it on...

Ricardo

How about a gas grill John?

cubdog

Another Traeger guy here. I've had mine for about 8 years. Money well spent.

cubdog

Sherardp

Ricardo wrote: »

How about a gas grill John?

See post #1 again. :frown:

TECHNOKID

Not sure if that one came up during this discussion (too lazy to look :redface:)? Might not meet Jstas tough standard (size?) but what the heck, seems like a good candidatt for a poor man's grill.

http://www.vitalrecipe.com/view/rcey7ci55/the-patriot-charcoal-grill-by-holland/

http://www.mobilegrills.com/Holland_patriot_charcoa.htm

I-SIG

Jstas wrote: »

It's a smoker, champ. A BGE is not a smoker. Maybe it can do smoking but it's not a smoker. It's a nice compromise between a grill and a smoker but that's about it. The more and more I read about BGE's from owners of BGE's, I get the feeling that you guys are like Mac guys and see no flaws with your equipment even though there are flaws.

A smoker does not need to "sear" nor does it need to reach "high heat". That is the antithesis of a smoker. A grill on the other hand, that can be screaming hot and something with a 1/4" thick wall of steel could easily hit 1,000 degrees all day long. Believe me, I know, my brother is a blacksmith. I've seen what it takes to get steel hot and 1,000 degrees is nothing since his brick forge regularly hits 2300 degrees or more to melt steel to a malleable point..

Then again, I have never found a need to cook anything at 1,000 degrees.

I'm done talking about BGE's. I've decided it's off the table completely for the singular fact that I do not want to be grouped in to the demographic of "BGE Owner". It's left a bad taste in my mouth.

I should have listened to my gut and not said anything. You people will argue and get petty about arguing and getting petty.

Maybe I'll do like Antny said and build my own. I'm done with my own thread. You all have your BGEMLA meeting and have fun with it.

Your loss....

Wes

irishaz

Wes - save your breath "champ". We were asked for our opinion when it really wasn't wanted anyway. Apparently, we are petty and argumentative - and coming from someone that I've observed exhibiting those behaviors over the last few years, I guess we have no choice but to listen. We should just retire to our petty, elitist patios and leave the grilling to the blacksmiths.....errr...experts. Good luck Iron chef Polk - and consider yourself bozo-listed. Putz....

Joe08867

You BGE guys are acting like a-holes. He said he didn't like it but you have repeated how great they are. It isn't a smoker and that is one of the things he is looking for. A compromised smoker is not a smoker. I can smoke with a 20 buck charcoal grill from Walmart that doesn't mean it's a smoker it just has the ability.

Besides the fact that BGE's and grills like them are way to small for a crowd. Like Jstas I like to cook all at once not in waves. This way i can spend time with my guests and not be antisocial.

cubdog

On the subject of pellets for the Traeger our local dealer sells a pellet that is much cheaper and works as well as the Traeger pellet. I think we pay around $15 for a for a 40 lb. bag. They are Country Boy White Lightning Pellets.

cubdog

treitz3

irishaz wrote: »

Wes - save your breath "champ". We were asked for our opinion when it really wasn't wanted anyway. Apparently, we are petty and argumentative - and coming from someone that I've observed exhibiting those behaviors over the last few years, I guess we have no choice but to listen. We should just retire to our petty, elitist patios and leave the grilling to the blacksmiths.....errr...experts. Good luck Iron chef Polk - and consider yourself bozo-listed. Putz....

Best damned post on the entire thread.

steveinaz

cubdog wrote: »

Another Traeger guy here. I've had mine for about 8 years. Money well spent.

cubdog

We almost had our Traeger Texas lined up, then the local dealer decided to do a little bait-n-switch. We told her to keep it. We will be getting one though, through another source. I've eaten BBQ off these quite a few times, it's the best I've ever had.

Matter of fact---my source is in OREGON. (My wifes home state).

Jstas

treitz3 wrote: »

irishaz wrote: »

Wes - save your breath "champ". We were asked for our opinion when it really wasn't wanted anyway. Apparently, we are petty and argumentative - and coming from someone that I've observed exhibiting those behaviors over the last few years, I guess we have no choice but to listen. We should just retire to our petty, elitist patios and leave the grilling to the blacksmiths.....errr...experts. Good luck Iron chef Polk - and consider yourself bozo-listed. Putz....

Best damned post on the entire thread.

I didn't ask for your "advice". I asked what you were using.

Jstas wrote: »

I was hoping to get some ideas on what the rest of you charcoal grill masters use so I can at least start researching other options.

I don't need your advice. I thought this post made that abundantly clear.

Jstas wrote: »

Also, if it helps any in consideration of suggestions. I learned to cook on a grille and open fire in the Boy Scouts. I'm actually quite good at it and I know how to control my fire. So while stuff like a Weber kettle style grille or a Green Egg smoker are open for suggestion, don't feel you have to limit suggestions. I don't fear the larger and less user friendly grills and smokers. In most cases I actually prefer them. So suggest away!

All I wanted to know was what others were using so I might be able to get an idea of what's out there. I didn't even ask about smokers. I asked about charcoal grills. Yet that's what I got "advice" on.

Then again, that's a beauty about advice. It's always free and worth about as much. You don't have to take it either.

treitz3

Stupid is as stupid does.....

steveinaz

Man, you guys are SERIOUS about your BBQ. :eek::biggrin:

I've seen mellower posts on hot-bed politcal topics, holy crap.

Gotta get my man Wes' back though--being a Georgia boy, he knows a thing or 2 about BBQ, and the egg HAS NOT hurt his abilities one bit (I have personally sampled his work). He is PASSIONATE about this topic, so cut'm some slack. He won't even look me in the eye when I use my lame-**** gas grill..LOL.

I'm just sayin' before you get all midol on me.

davidk0512

To say the least, this is an entertaining thread. I actually use a Weber Genesis gas grill that I love for steaks and chicken thighs or ****, this is the grill I use for steaks 99% of the time, I like mine seared quick outside, rare to medium rare. I have a smoker that I bought in 1986 that I still use for briskets, whole chickens, turkeys, sausage, etc. The smoker is almost identical to the Horizon smoker in an earlier post, quarter inch thick, 16 inch diameter steel pipe, it sits outside in the weather and not even close to rusting through, mine was built by a small company in Corpus Christie, TX. 25 years old and still smoking. I also use a grill / firepit that I built 4 years ago out of 36 inch tank head, quarter inch thick. It has a swing away grill that I made with expanded metal. This grill is used for cooking steaks, fajita meat etc. occasionally when I want to cook it over mesquite, oak or pecan. Mostly I use it as a firepit to stand around and drink beer during what cold nights we have. I have the three because they all have their own unique functionality, I believe I could use any one of them for whatever I wish, but I like having a choice depending on my mood, how much of a hurry I'm in and how much I'm cooking. There have been numerous occasions that I've used all three for one party for various cuts of meat. One grill doesn't necessarily work best for all situations, but it can.

steveinaz

I use my firepit on occasion too--nothing like steaks over wood.

TroyD

Put me in the BGE camp....I don't own one (yet) and was actually pretty skeptical but as a grill, it's awesome. As a smoker, it's awesome. The only 'flaw' is that it's expensive. It's easy and quick to use.

That said, I've always been a Weber kettle guy and I can do about anything with it so for it's price, I don't think you can beat it. However, after using my buddy's BGE, that's what I'm getting for Christmas.

The Char-grillers and so forth, eh, I've used them, they work but they aren't as good as a Weber kettle. As far as surface area....I've done a large party with a Large BGE with no issues. I'll get an XL just because but the surface area is really a non-issue.

BDT

BIZILL

I too, have eaten Wes' meat, and it was perfect. I know how that comes across, but I stand by my words.

Not that I was asked, but I use my Char-broil propane fueled "RED" grill because it uses infrared heat and I NEVER worry about flare-ups. I do admit however that you cannot beat the flavor of a charcoal grill.

Sherardp

BIZILL wrote: »

I too, have eaten Wes' meat, and it was perfect.

Your so wrong for that.:biggrin:

Any of you BBQ masters care to share some rubs for beef, pork, chicken. One of my favs as of late is "Drunken Chicken" (Beer can Chicken), whichever you prefer. Toss some rub, sauce recipes out there gents.